Heirloom Tomato Bruschetta with Whipped Ricotta & Neapolitan Herb Glaze

Ingredient Spotlight. Our Garlic Infused Olive Oil does double duty — brushing the bread for the grill and dressing the tomatoes with mellow, roasty garlic. We reduce our Neapolitan Herb Balsamic Vinegar into a syrupy glaze; its basil-oregano-garlic character makes it taste like summer in a spoon.

Ingredients

• French bread, cut into 1-inch slices
• ¼ cup + 3 Tbsp Garlic Infused Olive Oil
• ½ cup + 1 Tbsp Neapolitan Herb Balsamic Vinegar
• 3 large heirloom tomatoes, diced (about 2 cups) · ¼ cup basil, chopped
• 1 cup ricotta · 2 Tbsp honey · zest of 1 lemon · ¼ tsp sea salt (plus a pinch)
• black pepper and red pepper flakes, to taste

Instructions

1. In a food processor, whip the ricotta with the honey, lemon zest, salt, and pepper until light and fluffy. Chill until ready.
2. In a small saucepan, simmer the ½ cup Neapolitan Herb balsamic over medium-low heat about 20 minutes, stirring often, until reduced by half. Let it cool and thicken.
3. Gently fold the tomatoes and basil with ¼ cup Garlic oil, ¼ tsp sea salt, pepper, red pepper flakes, and 1 Tbsp Neapolitan Herb balsamic. Chill.
4. Heat a grill pan over medium-high. Brush each bread slice with the remaining Garlic oil and grill about 1 minute per side, until marked. Spread with whipped ricotta, spoon on the tomatoes, and finish with a drizzle of the balsamic reduction.

Chef's Notes

• Salt the tomatoes just before assembling so they stay juicy, not watery.
• Keep the reduction watchful — it thickens fast at the end.

Make It Yours

• For a smoky twist, brush the bread with our Smoked Olive Wood Infused Olive Oil instead of the Garlic oil.
• Skip the ricotta to keep it dairy-free.

Allergens: contains gluten and dairy.

Come taste the Neapolitan Herb balsamic at the shop — it turns everyday tomatoes into something special.